EP0579328A1 - Pulverförmige, schäumende Kaffeeaufheller - Google Patents

Pulverförmige, schäumende Kaffeeaufheller Download PDF

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Publication number
EP0579328A1
EP0579328A1 EP93202033A EP93202033A EP0579328A1 EP 0579328 A1 EP0579328 A1 EP 0579328A1 EP 93202033 A EP93202033 A EP 93202033A EP 93202033 A EP93202033 A EP 93202033A EP 0579328 A1 EP0579328 A1 EP 0579328A1
Authority
EP
European Patent Office
Prior art keywords
creamer
fat
egg
albumen
foam
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP93202033A
Other languages
English (en)
French (fr)
Other versions
EP0579328B1 (de
Inventor
Johannes Martinus Maria Westerbeek
Josephus Bartholomeus Stephanus Zijlmans
Jeroen Theodorus Maris Dijkgraaf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Campina Melkune BV
Original Assignee
Campina Melkune BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Campina Melkune BV filed Critical Campina Melkune BV
Publication of EP0579328A1 publication Critical patent/EP0579328A1/de
Application granted granted Critical
Publication of EP0579328B1 publication Critical patent/EP0579328B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted

Definitions

  • This invention relates to a powder-form foaming creamer which provides a foam at the surface of hot liquids.
  • EP 154 192 discloses a process for preparing a powder-form composition for a beverage, which composition contains fat, protein, lactose and other carbohydrates, as well as 0.3-1 % by weight of a stabilizing salt, such as phosphate or citrate, said salt providing stability against coagulation when the composition is added to a hot beverage having a low pH, such as coffee; according to this process the components are preheated in suspension or solution, then concentrated to a solids content of 46-60 % by weight and finally spray-dried; the ratio by weight of proteins to lactose in the final composition is from 1:3.5 to 1:5.
  • a stabilizing salt such as phosphate or citrate
  • this powder-form composition can be made foam-producing when added to a beverage by introducing an inert gas under low pressure into the concentrate, highly compressing the gas and the concentrate after mixing and then injecting the mixture through a nozzle into a spray-drying tower where it is dried by spraying into a stream of hot air consisting of a plurality of component streams.
  • two embodiments are disclosed, i.e. using milk as a protein source (milk contains whey-protein and casein as proteins) and without milk, in which case sodium caseinate is used as a source of protein.
  • US 4,438,147 discloses a foaming powder-form creamer for beverages such as cocoa; for the preparation of this creamer a liquid mixture is used as the starting material, comprising water and solids, said solids containing at least about 5 % non-dairy fat, at least about 30 % water-soluble non-dairy carbohydrate and between 0 % and about 50 % skim milk (dry), as well as a proteinaceous foam stabilizer, i.e. sodium caseinate.
  • the mixture is blended with an inert gas and spray-dried by forcing the mixture trough an orifice and contacting the mixture with a gas at an elevated temperature.
  • EP 458 310 discloses a foaming creamer in powder-form, which contains fat, lactose, alkali metal phosphate, dry solids of skim milk and caseinate as a foam stabilizer and has been obtained by treating the components in an aqueous mixture with CO2 or N2 and then subjecting to spray-drying.
  • the invention provides an powder-form foaming creamer, containing 5-40 % by weight of fat, 30-80 % by weight of carbohydrate, 1-10 % by weight of egg-albumen and 0-4 % by weight of stabilizing salt, said percentages being based on the sum of the amounts of these components; this creamer is intended to be added to hot beverages and soups to provide a creamy and stable foam at the surface.
  • egg-albumen is a better foam stabilizer than milk-proteins (whey-protein, casein or caseinate).
  • the egg-albumen causes a very effective encapsulation of the air bubbles in a hot foam. That the egg-albumen as a foam stabilizer in creamers is superior to whey-protein and casein or caseinate was not only not predictable, but is the more surprising when considering that egg-albumen - contrary to milk-proteins - exhibits already at room temperature a strong tendency to denaturation during foaming and then becomes insoluble, while it was also known that upon heating egg-albumen becomes water-insoluble. Both effects occur already during the preparation of the product, i.e.
  • the egg-albumen is still capable of producing and stabilizing foam and even exhibits a better activity than milk-proteins which are used for this purpose in the prior art.
  • egg-albumen provides a superior stability upon stirring and an improved appearance compared to milk-protein.
  • a further advantage of the application of egg-albumen is that a product can be prepared which is completely free of milk-ingredients and therefore can be consumed by humans suffering from cow-milk protein-intolerance and lactose-intolerance.
  • lactose-intolerance can be found in humans (no conversion of lactose to glucose and galactose takes place in the gastrointestinal tract because the enzyme lactase is lacking, which leads to diarrhoea and flatulence).
  • lactase is lacking, which leads to diarrhoea and flatulence.
  • the omission of milk ingredients has the advantage that when using e.g.
  • the product is much less hygroscopic than a product which is prepared using lactose as a source of hydrocarbon; the uptake of moisture leads to lumps and therefore to a poor solubility, whereby also the ability to foam is lost.
  • the powder-form foaming creamer can be prepared according to usual methods, e.g. by first preparing an emulsion of fat, carbohydrates and optionally an emulsifier and optionally a stabilizing salt, if desired pasteurizing the emulsion at 60-95°C in order to obtain a microbially stable product, homogenizing the mixture, injecting an inert gas (e.g. nitrogen) under high pressure and then spray-drying the mixture, e.g. in a common spray-drying tower equipped with a nozzle.
  • an inert gas e.g. nitrogen
  • the egg-albumen is preferrably used in an amount of 4-8 % by weight.
  • emulsifier for example a modified starch, such as the octenylsuccinate ester of starch, can be used in an amount of 1-10 %.
  • sodium caseinate can act as an emulsifier, e.g. in an amount of 2-10 %.
  • the emulsifier can be combined with a salt, such as phosphate or citrate, which acts as an emulsion stabilizer and also stabilizes against coagulation of the protein at elevated temperature and low pH.
  • the fats confer the whitening power as well as a creamy appearance; moreover, the egg-albumen adds to a creamy appearance of the foam.
  • Examples of fats are vegetable fats (hydrogenated or non-hydrogenated) and milk fat, in particular soy, coconut and palm fat.
  • the carbohydrate causes good wetting of the creamer.
  • lactose can he used, but in view of the above discussed lactose-intolerance it is in many cases advantageous to replace the lactose by e.g. glucose syrup, a glucose syrup having a high DE value (i.e. a DE value of more than 50) is in particular suitable for this purpose because it also provides sweetening power.
  • maltodextrins, sucrose and the like can be used as carbohydrates.
  • the present powder can be added to beverages such as coffee and chocolate-milk, but also to soups, in particular cream-like soups. At an elevated temperature foaming occurs spontaneously.
  • the powder can be added to the heated beverage or soup or the beverage or soup can be added to the powder; in the case of soup the powder can be previously combined with the non-heated soup and the consumer can heat the mixture.
  • the protein powder is dissolved in water at 45°C, together with the glucose syrup.
  • the molten coconut fat is added at 60°C and mixing is carried out in such a way that visually a homogenous pre-emulsion is obtained.
  • the obtained mixture has a dry solids content of 40-45%.
  • the temperature is quickly increased to 75°C and the pre-emulsion is maintained at this temperature during 10 minutes.
  • the phosphate is added to the mixture and homogenization at 100 bars and 70°C is carried out.
  • the emulsion is dried with a NIRO-Anhydro Compact Spray-dryer (indirect heating of the inlet air to 155°C; temperature of the outlet air 90°C; temperature of the supplied mixture 70°C).
  • carbon dioxide gas is injected under pressure from a gas cylinder (directly behind the high pressure pump which pumps the mixture to the tower chamber) in an amount such that the bulk density of the powder is low, i.e. about 80-110 g/l.
  • the appearance of the foam after a certain holding time is of great importance for the composition of a cup of cappuccino.
  • the foam appeared to have completely disappeared after 10 minutes.
  • a partly coarsened foam having locally large air bubbles (d > 1 mm) is formed.
  • this foam does not had a particular pleasent appearance.
  • the egg-albumen variant a foam with very fine bubbles, which hardly shows a tendency to be coarsened, is formed.
  • a general characterization of the cappuccino prepared with egg-albumen was that a "creamy, strong" foam was obtained.
  • composition Variant 1 Variant 2 Egg-albumen 5.0 % - Whey-protein isolate - 5.0 % sodium caseinate - 5.0 % octenyl succinate of starch* ) 5.0 % - coconut fat (mp.
  • the protein powders and in the case of variant 1 the emulsifier are dissolved together with the glucose syrup in water at 45°C.
  • the molten coconut fat is added at 60°C and mixing is carried out in such a way that visually a homogeneous pre-emulsion is obtained.
  • the mixture has a dry solids content of 40 to 45 %.
  • the temperature is quickly increased to 90°C and the pre-emulsion is maintained at this temperature for 10 minutes.
  • phosphate is added to the mixture and homogenisation at 100 bars and 70°C is carried out.
  • the emulsion is dried with a NIRO pilot-spray dryer under the conditions described in Example I.
  • carbon dioxide gas is injected under pressure from a gas cylinder in such an amount that the bulk density of the powers has a low value, i.e. about 75-90 g/l.
  • Graph 2 shows the results of the foam tests with the above-mentioned compositions. Again it appears that the highest foam is obtained with the composition based on egg-albumen and that the foam is much more stable. The appearance of the foam layer is considerably better for the variant based on egg-albumen, for also in this case separate air bubbles are visually hardly detectable again.
  • the amount of protein in the composition designated as variant 2 is considerably larger than in variant 1 (which contains egg-albumen), while variant 2 is clearly inferior to variant 1.
  • Composition Variant 1 Variant 2 egg-albumen 5.0 % 5.0 % N-creamer-46 of National Starch - 5.0 % Sodium caseinate 5.0 % - coconut fat (melting point 30-34°C) 30.0 % 30.0 % glucose syrup (36 DE) 57.0 % 60.0 % dipotassium phosphate 3.0 % -
  • the protein, the glucose syrup and the emulsifier are dissolved in water at 45°C.
  • the molten coconut fat is added at 60°C, and mixing is carried out in such a way that visualle a homogeneous pre-emulsion is obtained.
  • the resulting mixture has a dry solid content of 40-45 %.
  • the temperature is quickly increased to 90°C and the pre-emulsion is maintained at this temperature for 10 minutes.
  • the phosphate is added to the mixture. In the case of variant 2 no phosphate is added.
  • homogenisation at 100 bars and 70°C takes place.
  • the emulsion is dried with a NIRO-pilot spray-dryer under the conditions described in Example I.
  • carbon dioxide gas from a gas cylinder is injected under pressure in an amount such that the bulk density of the powder is low, i.e. about 70-90 g/l.
  • Graph 3 shows the results of the foam tests with the above-mentioned compositions. From the graph it clearly appears that it does not make any difference whether the emulsifier is derived from milk or a synthetic emulsifier is used. In fact this test shows that an excellent foaming creamer can be prepared with out the use of milk ingredients. In addition, a stabilizing salt for the emulsifying process is no longer necessary to prepare a good product.
  • the protein powders and the glucose syrup are dissolved in water at 45°C.
  • the molten coconut fat is added at 60°C, and mixing is carried in such a way that visually a homogenous pre-emulsion is obtained.
  • the resulting mixture has a dry solids content of 40-45 %.
  • the temperature is quickly increased to 80°C in the case of variants 1 and 2 and to 90°C in the case of variant 3, and the pre-emulsion is maintained at this temperature for 10 minutes.
  • the phosphate is added to the mixture in the case of variants 1, 2 and 4.
  • Homogenisation is carried at 100 bars and 70°C.
  • the the emulsion is dried with a NIRO-spray dryer under the conditions described in Example I.
  • carbon dioxide gas from a gas cylinder is injected in such an amount that the bulk density of the powder is low, i.e. about 70-110 g/l.
  • Graph 4 shows the results of the foam tests with the above-mentioned compositions. It can be seen that with the composition of variant 3 (egg-albumen) better results are obtained than with variant 1 (milk) and with variant 2 (milk + caseinate), while in the composition of variant 3 the amount of protein is smaller than with variants 1 and 2 (in the latter two compositions the amounts of protein are the same).
  • the results with variant 4 shows that substituting a part of the milk powder in variant 1 by protein gives a superior result.
  • the protein powder and the sugars are dissolved in water at 45°C.
  • the molten fat is added at 60°C and mixing is carried out in such a way that visually a homogeneous pre-emulsion is obtained.
  • the resulting mixture has a dry solids content of 40-45 %.
  • the temperature is quickly increased to 90°C and the pre-emulsion is maintained at this temperature for 10 minutes.
  • the phosphate is added to the mixture and homogenisation is carried out at 150 bars and 170°C.
  • the emulsion is dried with a NIRO-pilot spray dryer under the conditions described in Example I.
  • carbon dioxide gas from a gas cylinder is injected under pressure in such an amount that the bulk density of the powder is low, i.e. about 130-150 g/l.
  • Graph 5 shows the results of the foam tests with the above-mentioned compositions. From this graph it can been seen that for the stability of the foam it does not make any difference which type of carbohydrate is used. The small differences in initial foam height are among other things connected with differences in bulk density and possibly with the dissolution rate of the product.
  • the protein powder and the glucose syrup are dissolved in water at 45°C.
  • the molten fat is added at 60°C and mixing is carried out in such a way that visually a homogeneous pre-emulsion is obtained.
  • the resulting mixture has a dry solids content of 40-45 %.
  • the temperature is quickly increased to 90°C and the pre-emulsion is maintained at this temperature for 10 minutes.
  • the phosphate is added to the mixture and homogenisation is carried out at 150 bars and 70°C.
  • the emulsion is dried with a NIRO-pilot spray dryer under the circumstances described in Example I.
  • carbon dioxide gas from a gas cylinder is injected under pressure in such an amount that the bulk density of the powder has a low value, i.e. about 100-140 g/l.
  • Graph 6 shows the results of the foam tests. In stead of 4 g of foaming coffee-creamer 5.5 g of powder was added. From the curves it appears that with coconut fat and palm kernel fat comparable characteristics are obtained. Also with milk-fat an acceptable product can be made although the functionality is somewhat less.
  • the protein powder and the glucose syrup are dissolved in water at 45°C.
  • the molten fat is added at 60°C and mixing is carried out in such a way visually a homogeneous pre-emulsion is obtained.
  • the resulting mixture has a dry solids content of 40-45 %.
  • the temperature is quickly increased to 90°C and the pre-emulsion is maintained at this temperature for 10 minutes.
  • the phosphate is added to the mixture and homogenisation at 100 bars and 70°C is carried out.
  • the emulsion is dried with a NIRO-pilot spray-dryer under the circumstances described in Example I.
  • carbon dioxide gas from a gas cylinder is injected under pressure in an amount such that the bulk density of the powder is low, i.e. about 90-110 g/l.
  • Graph 7 shows the results of the foam tests. In stead of 4 g of foaming coffee-creamer also in this case 5.5 g of powder was added. As appears from the graph the fat content is not critical for the functionality of the product. When the fat content is lowered, the whitening power of the product decreases.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
EP93202033A 1992-07-14 1993-07-09 Pulverförmige, schäumende Kaffeeaufheller Expired - Lifetime EP0579328B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL9201264A NL9201264A (nl) 1992-07-14 1992-07-14 Poedervormige, schuimvormende creamer.
NL9201264 1992-07-14

Publications (2)

Publication Number Publication Date
EP0579328A1 true EP0579328A1 (de) 1994-01-19
EP0579328B1 EP0579328B1 (de) 1996-01-10

Family

ID=19861057

Family Applications (1)

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EP93202033A Expired - Lifetime EP0579328B1 (de) 1992-07-14 1993-07-09 Pulverförmige, schäumende Kaffeeaufheller

Country Status (8)

Country Link
US (1) US5462759A (de)
EP (1) EP0579328B1 (de)
AT (1) ATE132704T1 (de)
CA (1) CA2100032A1 (de)
DE (1) DE69301287T2 (de)
DK (1) DK0579328T3 (de)
ES (1) ES2083820T3 (de)
NL (1) NL9201264A (de)

Cited By (14)

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WO1997025882A1 (en) * 1996-01-16 1997-07-24 MASPEX - SPÓ$m(C)KA Z O.O. Powder-form foaming creamer
EP0885566A1 (de) * 1997-06-19 1998-12-23 Societe Des Produits Nestle S.A. Löslicher Getränkeaufheller
US5928691A (en) * 1997-05-01 1999-07-27 Nestec S.A. Calcium complex and a process of making a food fortified with calcium
EP1064850A2 (de) * 1999-06-22 2001-01-03 Kraft Foods, Inc. Begaste Kohlenhydrate enthaltende schäumende Kaffeeaufheller für Cappuccino
EP1074181A1 (de) * 1999-08-03 2001-02-07 Societe Des Produits Nestle S.A. Bestandteil für schäumenden Kaffeeaufheller und diesen enthaltende Pulver
EP1133932A1 (de) * 2000-03-15 2001-09-19 Societe Des Produits Nestle S.A. Verfahren zur Herstellung eines kulinarischen pulverförmigen Schaumbildner
WO2002049442A1 (en) * 2000-12-19 2002-06-27 Heriot-Watt University Fat replacement material and method of manufacture thereof
WO2002062152A1 (en) * 2001-02-02 2002-08-15 Societe Des Produits Nestle S.A. Water soluble powders and tablets
NL1027141C2 (nl) * 2004-09-29 2006-03-30 Friesland Brands Bv Stabiele creamer.
AU2005200627B2 (en) * 1999-08-03 2007-09-13 Societe Des Produits Nestle S.A. Foaming ingredient and powders containing it
EP2025235A1 (de) * 2007-08-08 2009-02-18 Stichting Top Institute Food and Nutrition Verwendung kugelförmiger Protein-Oligosaccharid-Konjugate
WO2010043332A1 (en) * 2008-10-17 2010-04-22 Cognis Ip Management Gmbh A whipping agent
WO2011063322A1 (en) * 2009-11-23 2011-05-26 Kraft Foods R & D, Inc. A beverage composition
RU2584591C2 (ru) * 2010-10-11 2016-05-20 Фрисланд Брандз Б.В. Жиросодержащий порошок со сладкими частицами, его получение и применение

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EP0642743A1 (de) * 1993-09-10 1995-03-15 Societe Des Produits Nestle S.A. Pulverförmigen Nahrungsprodukt und Verfahren zur Herstellung desselben
US6048567A (en) * 1997-02-07 2000-04-11 The Procter & Gamble Company Higher density foamable instant coffee products for preparing cappuccino like beverages
DE19834821A1 (de) * 1998-08-01 2000-02-03 Beiersdorf Ag Emulgatorfreie feindisperse Systeme vom Typ Öl-in-Wasser und Wasser-in-Öl
US6458403B1 (en) * 2000-04-10 2002-10-01 Josefa Binker Coffee foaming sweetener
US6419975B1 (en) 2000-10-25 2002-07-16 Kraft Foods Holdings, Inc. Process for making caseinless cream cheese-like products
US6713114B2 (en) 2001-02-14 2004-03-30 The Board Of Trustees Of The University Of Illinois Frozen beverage topping
US6758130B2 (en) 2001-03-16 2004-07-06 The Procter + Gamble Co. Beverage brewing devices for preparing creamy beverages
US6841185B2 (en) * 2001-10-19 2005-01-11 The Procter & Gamble Co. Flavored coffee compositions and methods of making the same
US20030180431A1 (en) * 2001-10-22 2003-09-25 The Procter Gamble Co. Flavored coffee compositions with stable flavors and method of making
US20050163904A1 (en) * 2004-01-22 2005-07-28 Durafizz, Llc Foam forming particles and methods
AU2005257925A1 (en) * 2004-06-15 2006-01-05 Nestec S.A. Aerated creamers and processes
JP4783370B2 (ja) * 2004-08-25 2011-09-28 キャドバリー・アダムズ・ユーエスエイ・エルエルシー 液体充填チューインガム組成物
US20060286247A1 (en) * 2005-06-02 2006-12-21 Costas Ataliotis Food product and process for preparing same
ES2318411T3 (es) * 2005-12-13 2009-05-01 Nestec S.A. Productos auxiliares culinarios liquidos autoformadores de espuma y procesos.
US20080241333A1 (en) * 2007-03-27 2008-10-02 Thomas Cina Foamy coating or topping compositions
US20090162489A1 (en) * 2007-12-19 2009-06-25 Harjit Singh Effervescent tablet for use as an additive in hot coffee or hot water and method of making same
US8043645B2 (en) 2008-07-09 2011-10-25 Starbucks Corporation Method of making beverages with enhanced flavors and aromas
EP2852300A1 (de) * 2012-05-21 2015-04-01 Nestec S.A. Dosennahrungsmittelprodukte mit einer oder mehreren füllungen
KR102455329B1 (ko) * 2014-05-15 2022-10-14 오토매틱 바 컨트롤즈, 인코포레이티드 N₂ 주입 냉음료 분배 시스템 및 n₂ 주입 냉음료 준비 및 분배 방법
PL3361879T3 (pl) * 2015-10-16 2021-01-11 Société des Produits Nestlé S.A. Zestaw do dostarczania wielowarstwowego napoju
CN106578145A (zh) * 2016-12-14 2017-04-26 山东天骄生物技术有限公司 一种发泡植脂末的制备方法
US11147294B2 (en) 2017-02-02 2021-10-19 Starbucks Corporation Method and apparatus for injecting a gas into a beverage
US11554352B2 (en) 2017-02-02 2023-01-17 Starbucks Corporation Method and apparatus for injecting a gas into a beverage
CN111093380A (zh) * 2017-09-06 2020-05-01 菲仕兰坎皮纳荷兰公司 新的起泡组合物

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GB2131669A (en) * 1982-12-10 1984-06-27 Cpc International Inc Storable food product for preparing mousses
EP0458310A1 (de) * 1990-05-25 1991-11-27 Kraft Jacobs Suchard SA Pulverförmige Mischung für die Zubereitung von Kaffeegetränken, Verfahren und Vorrichtung zu deren Herstellung

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GB1140937A (en) * 1966-06-30 1969-01-22 Gen Foods Corp Whippable composition and manufacture thereof
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Cited By (30)

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WO1997025882A1 (en) * 1996-01-16 1997-07-24 MASPEX - SPÓ$m(C)KA Z O.O. Powder-form foaming creamer
US5928691A (en) * 1997-05-01 1999-07-27 Nestec S.A. Calcium complex and a process of making a food fortified with calcium
EP0885566A1 (de) * 1997-06-19 1998-12-23 Societe Des Produits Nestle S.A. Löslicher Getränkeaufheller
EP1064850A3 (de) * 1999-06-22 2002-05-29 Kraft Foods, Inc. Begaste Kohlenhydrate enthaltende schäumende Kaffeeaufheller für Cappuccino
EP1064850A2 (de) * 1999-06-22 2001-01-03 Kraft Foods, Inc. Begaste Kohlenhydrate enthaltende schäumende Kaffeeaufheller für Cappuccino
KR100796968B1 (ko) * 1999-08-03 2008-01-22 소시에떼 데 프로듀이 네슬레 소시에떼아노님 발포 재료 및 이를 함유한 분말
EP1557091A1 (de) * 1999-08-03 2005-07-27 Société des Produits Nestlé S.A. Schäumender Bestandteil und diesen enthaltende Pulver
WO2001008504A1 (en) * 1999-08-03 2001-02-08 Societe Des Produits Nestle S.A. Foaming ingredient and powders containing it
EP2025238A1 (de) * 1999-08-03 2009-02-18 Société des Produits Nestlé S.A. Schäumender Bestandteil und diesen enthaltende Pulver
EP1074181A1 (de) * 1999-08-03 2001-02-07 Societe Des Produits Nestle S.A. Bestandteil für schäumenden Kaffeeaufheller und diesen enthaltende Pulver
AU2005200627B2 (en) * 1999-08-03 2007-09-13 Societe Des Produits Nestle S.A. Foaming ingredient and powders containing it
US6713113B2 (en) 1999-08-03 2004-03-30 Nestec S.A. Foaming ingredient and powders containing it
WO2001067898A1 (en) * 2000-03-15 2001-09-20 Societe Des Produits Nestle S.A. Process for making culinary foamer
EP1133932A1 (de) * 2000-03-15 2001-09-19 Societe Des Produits Nestle S.A. Verfahren zur Herstellung eines kulinarischen pulverförmigen Schaumbildner
US7166316B2 (en) 2000-12-19 2007-01-23 Nandi Proteins Limited Fat replacement material and method of manufacture thereof
GB2385769B (en) * 2000-12-19 2005-07-06 Univ Heriot Watt Fat and sodium caseinate replacement material
WO2002049442A1 (en) * 2000-12-19 2002-06-27 Heriot-Watt University Fat replacement material and method of manufacture thereof
GB2385769A (en) * 2000-12-19 2003-09-03 Univ Heriot Watt Fat replacement material and method of manufacture thereof
WO2002062152A1 (en) * 2001-02-02 2002-08-15 Societe Des Produits Nestle S.A. Water soluble powders and tablets
AU2002237290B2 (en) * 2001-02-02 2008-01-17 Societe Des Produits Nestle S.A. Water soluble powders and tablets
US6953592B2 (en) 2001-02-02 2005-10-11 Nestec S.A. Water soluble powders and tablets
WO2006036059A1 (en) * 2004-09-29 2006-04-06 Friesland Brands B.V. Stable creamer
NL1027141C2 (nl) * 2004-09-29 2006-03-30 Friesland Brands Bv Stabiele creamer.
EP2025235A1 (de) * 2007-08-08 2009-02-18 Stichting Top Institute Food and Nutrition Verwendung kugelförmiger Protein-Oligosaccharid-Konjugate
WO2010043332A1 (en) * 2008-10-17 2010-04-22 Cognis Ip Management Gmbh A whipping agent
WO2011063322A1 (en) * 2009-11-23 2011-05-26 Kraft Foods R & D, Inc. A beverage composition
EP2781165A2 (de) * 2009-11-23 2014-09-24 Kraft Foods R & D, Inc. Getränkezusammensetzung
EP2781165A3 (de) * 2009-11-23 2014-11-05 Kraft Foods R & D, Inc. Getränkezusammensetzung
US10111555B2 (en) 2009-11-23 2018-10-30 Koninklijke Douwe Egberts B.V. Beverage composition
RU2584591C2 (ru) * 2010-10-11 2016-05-20 Фрисланд Брандз Б.В. Жиросодержащий порошок со сладкими частицами, его получение и применение

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CA2100032A1 (en) 1994-01-15
US5462759A (en) 1995-10-31
NL9201264A (nl) 1994-02-01
ES2083820T3 (es) 1996-04-16
DE69301287T2 (de) 1996-07-18
ATE132704T1 (de) 1996-01-15
DK0579328T3 (da) 1996-05-20
EP0579328B1 (de) 1996-01-10
DE69301287D1 (de) 1996-02-22

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